If comfort food had a VIP section, these Garlic Butter Chicken Alfredo Stuffed Shells would be front and center! Jumbo pasta shells are stuffed with a creamy garlic butter chicken filling, smothered in rich Alfredo sauce, and baked until bubbly and golden. It’s everything you love about classic Alfredo but in a fun, cheesy, baked pasta dish. Perfect for family dinners, meal prep, or impressing guests!
Why You’ll Love This Recipe?
- Creamy, cheesy, and packed with garlicky flavor
- A fun twist on traditional Alfredo pasta
- Great for make-ahead meals—freezes beautifully
- A crowd-pleaser that feels fancy but is surprisingly easy
Ingredients
- Jumbo pasta shells
- Cooked shredded chicken
- Butter
- Garlic
- Cream cheese
- Ricotta or cottage cheese
- Parmesan cheese
- Mozzarella cheese
- Alfredo sauce (homemade or store-bought)
- Heavy cream
- Italian seasoning
- Salt & pepper
- Fresh parsley for garnish
Full list of ingredients and measurements below!
Cook the Pasta Shells
Boil the jumbo pasta shells in salted water until al dente. Drain and set aside. Be careful not to overcook—they’ll continue to soften in the oven.
Make the Garlic Butter Chicken Filling
In a pan, melt butter over medium heat. Sauté the garlic until fragrant, then add the shredded chicken. Stir in cream cheese, ricotta, Parmesan, and seasonings. Mix until everything is creamy and well combined.
Stuff the Shells
Spoon the chicken mixture into each cooked pasta shell. Arrange them in a greased baking dish in a single layer.
Pour on the Alfredo Sauce
Mix Alfredo sauce with a splash of heavy cream and pour it generously over the stuffed shells. Sprinkle with shredded mozzarella and a little extra Parmesan for extra cheesiness.
Bake to Perfection
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Garnish and Serve
Let the shells rest for a few minutes before serving. Sprinkle with fresh parsley and more Parmesan.
Expert Tips and Tricks
- Use rotisserie chicken to save time.
- Don’t overfill the shells—leave room for the cheese to melt inside.
- For extra depth, mix a little pesto into the Alfredo sauce.
- Bake in a buttered dish to prevent sticking.
Recipe Variations and Possible Substitutions
- Protein Swap: Use shredded turkey or cooked shrimp instead of chicken.
- Sauce Twist: Try a sun-dried tomato Alfredo for extra flavor.
- Cheese Options: Swap ricotta for cottage cheese or mascarpone for extra creaminess.
Serving and Pairing Suggestions
These stuffed shells pair perfectly with:
- A crisp Caesar salad
- Garlic bread or cheesy breadsticks
- A side of roasted vegetables or steamed broccoli
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble the dish but don’t bake it. Cover tightly and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for about 45 minutes.
- Reheat: Warm in the oven at 350°F (175°C) until heated through.
FAQs
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate for up to 24 hours before baking.
Do I have to use ricotta cheese?
No, you can substitute cottage cheese or even Greek yogurt for a lighter option.
Can I use store-bought Alfredo sauce?
Absolutely! But if you have time, homemade Alfredo is always worth it.
How do I keep the pasta from drying out?
Cover with foil while baking to keep the moisture locked in.
Conclusion
These Garlic Butter Chicken Alfredo Stuffed Shells are everything you love about creamy, cheesy Alfredo pasta but baked into a cozy, irresistible dish. Whether for a weeknight dinner or a special gathering, this recipe is bound to be a hit. Try it once, and you’ll want it on repeat!
Print
Creamy Garlic Butter Chicken Alfredo Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings (adjusted for extra servings) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Garlic Butter Chicken Alfredo Stuffed Shells combine tender pasta shells filled with a rich, creamy garlic butter chicken mixture, all smothered in a luscious Alfredo sauce. Perfect for a comforting family dinner or a special gathering, this dish is bursting with cheesy, garlicky goodness!
Ingredients
For the Chicken Filling:
2 cups cooked chicken, shredded or diced
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Alfredo Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For Assembly:
20–25 jumbo pasta shells, cooked al dente
1 cup shredded mozzarella cheese (for topping)
1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the Chicken Filling: In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add shredded chicken and stir to coat in the garlic butter. Remove from heat and let cool slightly.
- Combine Filling Ingredients: In a large bowl, mix the chicken, ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and black pepper. Set aside.
- Make the Alfredo Sauce: In a saucepan, melt 3 tablespoons of butter over medium heat. Add garlic and sauté until fragrant. Pour in the heavy cream and whisk in Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Simmer for 2-3 minutes until slightly thickened.
- Stuff the Shells: Fill each cooked pasta shell with a generous amount of the chicken mixture. Arrange stuffed shells in the greased baking dish.
- Assemble and Bake: Pour the Alfredo sauce evenly over the stuffed shells. Sprinkle with shredded mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, sprinkle with fresh parsley, and serve warm.
Notes
- Make-Ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Freezing Tip: Freeze unbaked stuffed shells in an airtight container for up to 3 months. Bake from frozen at 375°F for 45-50 minutes.
- Protein Variations: Try using shredded rotisserie chicken, cooked ground turkey, or even shrimp for a twist.
Nutrition
- Serving Size: 3-4 shells
- Calories: ~520 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
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